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Show 0 THE SALT LAKE TRIBUNE, SUNDAY MORNING, JULY By Clotilde THE HOME HARMONIOUS itTLv Etchirt Rommll Jr;, architect. Courteney, Fla r room with a real fireplace. From thls room on enters the dining-roowhich also has French doors opening from the loggia. The kitchen is well equipped with d built In details. Two table are from' the window sills. The large pantry, which Is used after the AN ARTISTIC HOME. from th which so ie the one pictured here, with it gracefully arched loggia, the unuaual root with its dormer and casement windows, centra chimney, and lovely landscape gar- DIFFERENT home drop-leafe- manner of an English cottage scullery, s with the has the kitchen sink door. At the right hand side a cup-- . board Is built In, and at the left hand aide an Icebox, which can be filled. from outside. -- This concentration of working space allows greater order to be kept In the kitchen proper. From i rn.' the brick -- floored back porch stairs ' I . , V.' lead down to a pathway of large square flagstones reaching bo the vegetable sfor garden. While we glance about, observing fiT.-FiAPlan the clever arrangement which the architect havdevised. It is well to the permanence of the Interior decorations. For modest homes of this type architects are laying' greater stress than ever on permanence and lasting qualities for the plaster. They specify metal lath as the material on which the plaster should be applied for the celling of the prominent rooms, such as the living and dining rooms, and in the corners of the rooms, where plaster cracks are most disfiguring. The steel mesh of the lath Is said to be very tough and durable and to act as a reinforcement for the plaster as well tJlCOMD TLW Puktv as a base or groundwork, thus offering resistance to the small settlement and Yofc' Plans' L Cdnl shrinkage of the lumber. .On vital element which plays a X vital part In setting the value of a bi nation s, so that every taste may be home is the type and character of the gratified. In any material sales yard . plumbing fixtures, and probably no ons may see full slsed samples of walls other feature entering Into the conin which the various colors of brick struction of the home determines so have been laid up in different styles largely Its' up to dateness and It resale and colors of mortar Joints, and thus value. The bathroom in this house is choose the comblnetloh most pleasing. equipped with the very latest ImIt is advisabl that non but experiprovements in plumbing and is convenOne enced mechanics be employed. iently accessible to both bedrooms. can frequently acquire valuable ideas Quaint and attractive are the bedfrom them and feel fairly well assured rooms, with their casement windows that the brickwork when completed snuggled close up under the roof. will be satisfactory. Ample closet space is provided for each From the delightful loggia a double room, and In addition there is a good sized storage room. French door leads to a spacious living dening. A terrace leading up to the loggia gives a low effect to the house, and an old' fashioned copper lAtern' sheds a friendly beam of light on the visitor in the evening. Mingled shades of rough textured red brick with wide mortar Joints, filled flush and left rough, is the scheme used for the walls. In contrast is the roof with mottled green and purple slate. The wood trim around doors and windows has been given an old ivory sand finish. Poplar tree are planted at the rear of the house, which is placed across the lot, forming a screen from the neighboring building. This type of tree is advantageously used in the narrow space available, as it grows tall and slim. In southern climate Australian pines or silk oaks would probably be vis-h-vi- I . con-eid- used. A notable feature of this design is the landscape arrangement, which calls for a pergola and trellis to completely tncloee-the vegetable garden. This effect produce delightful privacy and is something which might be used ad- st vantageously in a city or suburban back yard. The pergola might also be used for training grapes, beans, or other vines and thus be practical as well as esthetic. Pergolas of this kind may be purchased piecemeal at almost any lumber mill. The home owner may buy as much as he cares to and add to it from time to time, doing the actual construction work in his spare moments, thus beautifying and adding to tbs value of his property and getting wholesome and elevating stimulation at the same time. This is truly the essence of home ownership. As has been explained in a previous article, the advent of new colors and textures in brick has made it possible to secure an unlimited number of com- - ti&s oi tbit? CbildgQii Several children were tossing a ball. Ruth was too young to be In the game, R.H. looked on. - When Lester finally handed the remaining part to John he explained, There, I at just as far as I didn't." He meant he had left half tor him. J. R. ould miss the when, any on ball she wp allowed to run and get It. Later I asked her what part she look In The game. " O. she said. " I went and got It, but ' 0 hands and arms the noticed a large scratch. Virginia, how did you do that? Aw," replied Virginia, " I Just scratched myself on a kitten. "Tou must give half of your apple to John, mother told Lester. Lester had no knife with him, so he began to eat the apple while John A. Junior's daddy is quite a good singer and often practices at home. The other day a stray kitten came to Sonny was putting forth quit an argument against going to bed at his usual time. Grandpa said: When I was a little boy 8 years old I had to go to bed at T o'clock and do everything my parents said, and whan I disobeyed or contradicted I was severely spanked Marjorie's little fox terrier. Gyp, barked so much that th woman nsxt door became so annoyed h told Marjorie it would have to be stopped. of our back door and meowed Jongjand loudly to get In. , Junior said: Mother, dear, doesn't he hold th note long?" Z. M. H. apologjr-MarJoHw-call- Mr. Smith, poor little Gyp. aint got no tall to talk with, so hes M. D. got to do somethin.-- 1 Tou see, Our neighbors boy is beginning to' reeent having any on take hold of his hand when - out walking. His mother had him out for his daily walk, and she took hold of his hand as usual. After walking along that way a little while the baby looked up and said, Mother, I can carry my own hand now." C. F. G. "Laddie is nick, said John to hts father. and sent to bed the next night without John's father looked at the dog and. any supper. "Gee, said Sonny; I am glad I ' ' wasn't you. C. D. 8. , 'tf were taking some school children to another building. A little fellow TT Glen loves to go barefooted, and the first warm day In May he coaxed his mother until ehe allowed him to do so. As a neighbor boy passed his yard Glen called out, gayly: Say, I bet First bacteria would have been destroyed if all the ways of making the materials clean had been employed. Salt kills all email life usually, but cleanliness Is still necessary. Often the spices used In making pickle are dirty. They are as dirty as possible In certain humble markets where they are most In demand, being sold on the strftt In open bags holding a bushel or two with hideously coarse open barrels of pickles near, All spice except ground-on- e canh washed and should be washed with great care. Because of the delightful odors of spices cooking in vinegar I love pickle making time, and for that shallow reason, too, would hv every one beware of the dirt that may be hidden by these. I can detect it through the odors, but not many- - people notice it. French Do Not Make Numbers of Pickles. The only real pickle recipe you will find In French cook books I have looked through a considerable number preparatory to making this statement is on for conserving gherkins. In two differentbooks I found such a're-clpand only one. One of the final statements In one of these Is: " Never use boiling vinegar, as some people do. But vinegar should b sterile for e, ing to a house serosa the way, he answered, " My house lives over there. K. a . Virginia had ben'vplaying out of doors all day. Late In the, afternoon mother called her. A she washing (he child's s you don't know what mornin'. ' I'se The Sunshine of Her Smile. One morning when on my way to work I met a tiny girl not more than 8 years old, brown eyes, and winsome. I was dressed plafhly, rather shabbily. and I lay no claim to beauty in fact, am no longer young. But when I saw her I smiled, she was so wonderfully aw eet, and it may be that my smile pleased the little stranger. She smiled back, and Into her-- eye cam the light of rapt, unaffected admiration, " Hello, pretty lady, ah said. J. R. X An Enviable Reputation. At college there was some trouble concerning my credits In mathematic the records had been destroyed. My ad iser and I were attempting to straighten out the matter when I suggested that I secure the signature of the instructor of the various course that I had registered. He replied: "Never mind about that; you Juat make a list of them what you say can always be taken without question. E. T. E. Worth Standing For. I received my nicest compliment from the traffic policeman whe stand across from the bank where I gs -most every day. He is such a nice, pleasant fellow that I always have a smile for him, and he' always has a pleasant word for me. One very hot day I said to him as! waa waiting for him to low hi whistle, "Tou certainly njuat be tired standing here In this heat all day. he said. "I am, but It' Tes, worth standing here all day In tills heat Just to eee you come by with L. R. TV. your pleasant smile Tho Eye a Have It. I applied for a position as stenographer Just a few years ago. I had studied in a small town. 1 did not know at th time that applicants from the city were given the preference, and when the manager-askeme for references I told him I had none. He looked at the searchingly, and said. "Toung woman, your eyes are the best references you can ever have. V. F. I got the Job. his small nelghboV. " Sure, exclaimed Glen, " she said I fc. C. B. tould wear em! Books otf Pickle. well to apply to the office of Information of the United It is always without a vestige of vitjunlhe to lh leafy salad which hat o much, though constant eating of pickle bring an Insidiously Increasing debility. - Th wider and wider us of sweet, green, and red peppers is another one of the agencies which is putting the pickle out of business as it were. Th Creoles, like th French, have only a few eorts of pickle and those mostly borrowed, but they use the combination of green pepper, onion, and tomato endlessly for a similar appetizing effect, in American cookery the only use. almost, formerly mad of green peppers was to stuff and pickle them to make mangoes, but not one in ten thousand of the pepper grown are used for this purpose. And are they grown?'" Every home garden is likely to have s few pepper plants now, and' In th Country Gentleman for July 8 there is an article headed: Six Thousand Acre of Pepper. Georgia Seems to Be Introducing a New and Staple Food Crop. The are of pimento variety, which of recent, years hav come Into much favor for blending with cheese, for salad, and for dozens of other culinary pur' 4 poses. Red Cabbage Relish. Cabbage can be so deliciously cooked, though it usually is not, that it has relish value enough without the addl-ioof apices and vlnegarrtwt th following quick cabbage pickle, which I tested out from a French recipe, nas a color value that makes' for Interest, and it can be cooked to get another n color effect. Take off the outer and lmperfec; leave of a red cabbage, wash cabbage, and cut it as for cold slaw. Put th cut cabbage into an earthen vessel, powder with- - fine ealt, and leave in a Cool place for two days, stirring several times during that period In order that the salt may thoroughly penetrat th cabbage. By using more salt on may shorten the time. If only a small quantity of salt, is used there will not be any liquid to drain off when but on small cabbage la used, but the whole will be sticky. To finish the relish slice one or several onions into the bottom of a crock, tie up some whole peppers, a clove or two, and whatever other splcea you choose In a bit of cheesecloth, and cover the whole with Cither cold or boiling vinegar, then leave for twenty-foU- r hours A bit of garlic may be used with the onion, or garlic and no onion. The sliced onion, which Will be as red as the cabbage, can be used separately as a relish. i Cooked Bed Relish. For a hot hors doeuvr put two or three tableppoona of bacon fat in the frying pan add two cup of th red cabbage relish more or less and for each cup used on half cup of cold water. Cook or gently simmer after th water is hot until the cabbage Is tender. . J . n Uncooked ChDi Sauce. 1 a mixture like chili sauce U wanted for seasoning mayonalse or combining with it for Thousand Island dressing, the following Is much safer than those chill sauce in bottles, which stand around In open bottles In doubtful eating places, catching much activating dust but without activating. Twelve rip tomatoef, six onions, six small green sweet peppers, one third of a cup of salt nr less If th sauce Is to bs used up promptly, and the less ths safer the sauce is dletetieally, on eup of sugar, and two cups of ths best genuine cider Tln'ega r, Peel and "chop"" fine the tomatoes, onions and peppers, and add to them the seasonings, mixed well. Sterilize sauce bottles and when cold fill them with the sauce. If th filled bottles are tightly stopped and kept In a Cold place, thia Will keep well but look out for mold after a time, especially If paraffin has not been over the corks. This makes an agreeable sauce or may be used In tiny quantl-- ' ties as a relish. A Chutney Sauce. I do not recommend th following, which I know to be good as far as vinegar soaked things can be. The woman who gave.it tome' had some years of Serious ill health varying from helplessness to periods of near death but crediting nothing to faulty diet: Twelve sour apple, aix green tomatoes, Two onions, one cup of raisin, , two green aweet peppers. Chop the tomatoes ana drain; then chop the other ingredients, and add two cups of sugar, two tablespoons of alt. one quart of vinegar, and cook all until tender. Put into sterile containers... TVhen LOVE LETTERS . requlre-ments.fo- full-reaso- , Practical and Fancy Needlework YCL 0 r'fi Life Long Acquaintance. My ton, a sophomore In eollege, was talking to a friend who had not aeen me for several year. I suppose your mother Is beginage," the boy said to ning to show-hmy son. Instantly he answered, Indeed, she la not. She looks as young as tho first day I met her." W. A. N. er Liked Her Better. ) The nicest compliment I ever received came from a little boy. Always TIPS ON ETIQUETTE. got on this No, was the answer; what Is It? ' " I'se got on my bare feet. returned .Cln, proudly. Does your mamma know it? asked -- States department of agriculture for booklets' or bulletin of recipes on almost any food subject under the sun. Cooks, from Miss Parloa on to the moat highly trained women of the achool of home economics,-hav- e tested out through months often, recipes which later hav been put into print tor th eervlc of American homes. Anything that Mrs. Janet M. Hill pute out can be depended upon to work," but she makes no pretense to being s modern dietitian I think. In her book on Canning. Preserving and elly Making, there are over thirty pages devoted to pickles. Of course that book is not one which the believers In one period cold pack canning would follow, for they work by a rystem, hot with single recipes.. There Is a chapter on Every Step In Brining in Grace Viall Grays book. Every Step In Canning. Th government has a number of valuable bulletins devoted to the bringing of different food materials. Anyone who can go to the files of the different magazines will find In the late summer and early fall num- her of ' these no end of recipes 'for pickles for their testing. But these , must he followed with car. Every woman who attempts to make pickles and preserves should hav a general knowledge of what fermentation means and what produces it. What Vinegar Is. Vinegar la not a food but Is a great preservative, although dirty vinegar can do a number of things besides preserve. Vinegar is on of the strong-ea- t of flavoring agents or condiments, but dirty vinegar can ruin the flavor of oil or anything else. If you want to guess how strong vinegar is try a little on a cut in your flesh. If your digestive tract Is somewhat worn it may hav bruises and thin places. In the way of his young and frivolous Vinegar is not good for them, but per mother, this little ld wto tho inseparhaps they cannot report the fact at able companion of my small son. once. Mother of vinegar will take On day after I had told them a the hide off almost anything. I once story, hugged them both, and fed them saw th gelatin-lik- e disk which had full of cookies they had helped to formed on raspberry shrub eat the make. I heard a deep sigh from my enamel right off th space It covered little friend. In a fine aink. I believe a rmall I tunned to find him in tears and of It might have eaten up the with quivering lips he answered my enamel called a digestive lining unless Inquiry, Mr. Carter, I alius wishes it was rapidly pushed on. M. C. you was my mother. Pure vinegar it rather indispensable for flavoring salad dressings, but it alcohol 'is had. so is soured alcohol, which Is vinegar. If people wish to titillate their tongues, a vinegar sponge, which a cucumber pickle la, since its 95 per cent of water to 8 THE PIONEER SPIRIT. per cent of solid matter has been reDearest Clara: Tou- - have doubtless placed by vinegar, let them chew a heard of my intention of going west pickle but never swallow 1L It will next month. Though surrounded by not harm them so much. The governments of state and namy relatives and all th many friends tion hav put the makers of cheap and of my boyhood, I" have an intense desire to try my fortune there. I shall terrible vinegars out of buslness.but In many household vinegars are mad leave with aomo regret, but to commence my business career I must make which are aa unsafe as any eloW pot-sothe sacrifice. Why We Do Not Need Plcklea. Dear girl, of all my fairewella. none will be so sad to me aa that I shall bid Our modern American menus hav to you. Clara, my love, you cannot be many an excellent substitute for the Indifferent to the fact that I have long pickle used as an appetizer. Raw celdevotedly loved you, and at the hour ery is today eaten by tons, and manv of parting I feel that I cannot go withpeople have learned to eat It without out showing you my heart and asking salt, but thse who require the salt take enough of this nonfood at one If I may not have your lovo in return. r meal to answer all dietetic Dearest, I am going to be yet more a day- or- - perhaps a week.' Will you marry me tiov tnd 4urgnt. Too much salt Is destructive, to some go with me on my Journey? I know this must seem sudden and I hav no of the most needed of our tissues of right to ask the sacrifice; yet I do elimination, those of th kidneys. n When celery Is not in want you. we the have and the radishes, year Dear one, if you will accept my futhrough we have all th green ealads. ture as your own and come with me. The green leaves when dressed with oil accepting th sorrow and the Joy that and vingar, and the seasonings, give are In store, you will make me moat a fresher, brighter piquancy of taste happy. than any pickle ever made. My heart bids me bo brave. I feel In the old days of American origins with you beside me I can and will aca green salad was practically uncomplish great things. known, but as polite table ways D.o not decide hastily. I shall anxlearned through travel were introiously wait for your answer. duced the salad got a wider and wider " Ever, dear.CIara, your affectionate introduction, though an astonishing Hbnrt. number of people yet prefer the pickje The entire family must not be Included in one wedding invitation. Mr. anf .Mrs. Taut Jones must have their own. the Misses Jones theirs, and th !I Messrs. I Jones thelra ' PLACE. CARD table cover that looked as though It would stay perfectly in place, was aeen a short time ago. This particular one waa made of one of the heavy art linens In the natural linen color.' Of course the top was, when finished, the exact size of the top 'of the table, and to this was attached a straight strip about five or six Inches In depth. This wa set onto the top In a wide French seam, the fold or tuck standing up around the table exactly at This could be set onto th edge. the top In the same way as was suggested In the article about the chair' cover. Th j lower edge of this cover ? 9 weeks. A few drops added to a salad of cucumber and endive will be found ah agreeable addition. By hunting hither and yon I hat collected many recipe for dill plcklea, but I hav not, 'tested cut any of them. A dill pickle la not food. A dirty dill pickle la a positive menace to health and too many have been eaten out of open barrels into which dust has settled tor days on end, dust that in warm weather would hav no end of kinds of life. TABLE COVER TO LAY IN below school age, who lived on that street, decided that hed lik to go, too. When we discovered him, of course, we told him that he had better go back. We asked him where he lived. Point- BynC EJdin.n My Nicest Compliment My niece took quit a fancy to my college signet ring. On day it was w cooled. lit--ti- do you know Ladthen asked: "How ' die is sickT ' " "Why, th wag in his (all la so limp, explained John. J, R. ihlssing from my dresser, and naturally I suspected the little miss had carried It out of the house and lost It. although she emphatically denied having taken it. Thinking to induce her to remember when and where she had last had the ring, I offered her a generous reward If she would find it. She went immediately to the back yard and began the search, thereby confirming my Suspicions that sh had lost It, but you can imagine my chagrin when she called to me, "Aunt Jo! Where was you when you loosed that ring? J. P. sad In the recipe mentioned the e i supposed to pick her own cucumbers, and the direction Is given that these should be brushed onex by one with a rather coarse brush. They are. when clean, put Into an earthern dish and powdered with salt, which is well shaken over them. The water from the cucumber with the sait form a brine which it poured off the next day, knd the cucumber are again salted and left for twenty-fou- r hours. They Sr again drained and then good vinegar is turned on them and left for eight days and a new vinegar in which there are many seasonings is edded. Of course boiling the vinegar first with all 'thee splcea sterilize it. To the usual list of spices are added in this, cass tarragon, mint, ftnnel, and some quit unknown4 to us. The French are expert In brining meat and fish and they claim to have originated sourkrout. They serve many relishes that seem like pickle but really are things marinated or eoaked for a little while In what w call a Frenph dressing to which is Sometimes added onion and other seasonings. They also conserve vegetables as well as fish in oil, and th Ital- Ians do th same. On or the other Invented th conserving of sardines in oil. German Pickle. The Germans make no end of pickles and undoubtedly th rather coarse dill pickle Is of German origin. In " Th Settlement Cook Book, which was prepared In Milwaukee and contains many German recipes and some American, there are many, and X believe wholly, reliable, pickle recipe. With dill there are: -- Small Dill Pickle, Winter Dill Plcklea, " Summer Dill Pickles, Dill Beans, and Green Dill TomaTou will not find, I think, any toes. mention of dill in our American cook books printed In the nineteenth 'century, though Thomas J. Murrey about 1886 put the following Into hts highly Salads and sophisticated hook on Sauces": "Dill is a hardy biennial plant grown from seed; lta leaves are used to give Savor to plcklea, etc. It Is rather the half ripe seed with the etalk that are used for this purpose.) Fill s bottle with th leaves, pour whits vinegar on them; let stand tor thre con-serv- i and went and got it, and went and ' Mas. J. G. C. got It By-w- ay pickles and it may be boiled Need. As an absolute requisite In all pickle making I would place first cleanliness. When pickles spoil, in . ninety-nin- e cases In a hundred some form of bacteria has got in Its work, while that Cleanliness Sll 1922, THE COOK BOOK WHY V(E DO NOT NEED PICKLES AM an enemy of pickles. I believe that vinegar soaked foods are slyly, slowly, insidiously, surely barm-- ' ful. It stands to reason they are. Nevertheless I shall try her to give as long a list as I can of the source of reliable pickle recipes for those who would like such information and then present some reasons why we can easily get on without them. Letters have already come in asking how to jnake dill pickle and so forth. ; CO, w a finished with an inch wlda fringe, matching the linen in color. With this way of making the covers, "one could, of course, use different materials and finish in any numS ber of ways. One often sees these "covers made-wita fitted piece about two Inches deep, but .this really deep piece is decidedly good, because there should be nor1 chance of lta slipping. Black surf satin has been a deservedly popular material, for these covers, and It la possible to get cross stitch designs appropriate for a card table, and do the embroidery lit bright colors perhaps having something in each corner. Then the bottom of the 'cover could be finished with a trimming braid or a narrow, right side facing of th same or some -- contrasting color and materiaL Many women prefer white to any color, and if one could make several eovera, decorating each one differently, they would no doubt be very useful ' and good looking besides. A nrwere to Sewing Queetione. MRS. A. N.: Tou. ask why we use blue for baby boys and pink for girls? Simply because It la the custom, like many another thing. Or If there ia any real reasonf, I have never happened to have heard of it. MRS. E. TV, J.: If one doesn't l.ke the fullness across the front of thc&s straight, gathered skirts, it is possible to adjust the fullness so that the skirt can be almost plain directly In the front. |